I’ve been putting this spinach salad together for a few months, it’s my latest favorite. Started out toasting pecans using a little butter and switched to walnuts. Makes two big salads or four side salads.
blue cheese crumbles
1 Tablespoon butter (optional)
fresh cracked black pepper
balsamic vinaigrette dressing
3/4 of 1 green apple, diced
To toast walnuts – –
Preheat oven to 350 degrees F. Place 1/2 to 1 Tablespoon butter in microwaveable bowl & microwave until just melted. Mix about 1 cup raw walnuts with butter until well coated, spread out on a baking sheet & bake for 5 minutes. Sprinkle sea salt over walnuts right after they come out of the oven. Let cool. (You can definitely toast the walnuts without butter and/or salt)
Tip for the green apples: add a little water to the juice of 1 lemon and put your diced apple in the mixture to keep them from turning brown. Drain the lemon juice water just before using the apples.
Start with a generous pile of baby spinach, add blue cheese crumbles, walnuts, black pepper, balsamic vinaigrette and apples on top of everything.
I recently had a similar salad out at a restaurant but they added dried cranberries to the mix.